(Warm Infusion Method)
1 cup olive oil
1/2 cup finely chopped fresh rosemary, sage, oregano OR lavender (or substitute one of the variations listed below)
Put herbs and oil in a heavy saucepan. Heat over high heat until mixture begins to sizzle gently. Let cook about 10 seconds, remove pan from heat and swirl contents until sizzling stops.
Pour through a fine strainer or coffee filters into a sterilized bottle or jar. Press down on herbs to release last bit of oil and flavor. Seal tightly, refrigerate and use within 1 week for best flavor. Makes about 1 cup.

Basil Oil (Cold Infusion Method)
3 cups fresh basil leaves
1 cup grapeseed oil (available in gourmet food stores and some supermarkets)
1 cup olive oil
Blanch basil in boiling salted water for 15 seconds. Immediately shock in ice water and drain. Coarsely chop the basil and squeeze out the excess water. Place in a blender with the oil and puree for 3 to 4 minutes, or until bright green.
Pour into a container, cover, and refrigerate for 1 day. Strain through cheesecloth, refrigerate for 1 more day, and then decant. Store, covered, in refrigerator to avoid salmonella.

*Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
(This kills stuff that could ruin your vinegar.. spores..etc.)

Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.

After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.

Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.

Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months._________________Vorrei quello che stanno mangiando loro.